Combine 4 cups of water and 2 teaspoons of salt in a medium saucepan. Bring to a boil over high heat, add the farro, reduce the heat to medium low, cover, and cook until tender, about 30 minutes. Drain well, and transfer to a medium bowl.

Meanwhile, whisk together the lemon juice, zest, olive oil, oregano, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.